This dish is my adaptation of recipe I saw on book and TV, you may guess where I got the inspiration from. The idea for chicken chop came from a lovely French food, called cordon bleu. Basically I think it is a French version of chicken chop, only there’s ham and cheese slid between the chicken breast, and covers with crunchy breadcrump coat. The salad on the other hand, is from Nigella Feast, but the original was Spinach and Tomato salad, since I can’t find the exact spinach near my town, I just swap with gem lettuce instead.

For chicken marinade:

3/4 cup of plain yogurt,

1/4 tsp of salt,

1 tbsp oil,

1/2 tsp of garam masala,

sprinkle of black pepper

I used 2 chicken breast here, what I do to them is, I slice in the middle so I can open it like a butterfly wing. You can skip the marinade part if you want to, I think this really tenderize the meat, and you can used the yogurt on surface to stick with the breadcrump, but it does goes messy afterward because you had to place the cheese and ham inside.

After the chicken was all coated with breadcrump, then it is ready to be fry. I have to say frying work is one thing I doesn’t master well in the kitchen, especially with large portion food, I couldn’t tell whether it properly cook inside, and I have the tendency of burning my food. The recipe mentioned 5 minutes on each side, but I think it best to go by eye, if you found it undercook after, just shove to the oven to continue cooking.

For salad:

half of gem lettuce, shredded

2 small tomatoes, seeded and cut into thin slices

1 garlic, minced

2 tsp of oil

half small lime juice

and black pepper

This is pretty much an assemble job, tossing everything together in a bowl. It always wise to do the salad after the chicken, to let the chicken to cool down a little, and avoid the lettuce from getting completely wilt.